Lebanese Green Bean Salad

*Parsley*'s Note:

Posting for World Tour. Light and simple.

• Total Time: 2 hrs 5 mins
• Prep Time: 2 hrs
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 lb fresh green beans , washed and ends trimmed
• ½ cup chopped red onion
• 2 tablespoons finely chopped parsley
• 2 garlic cloves , minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• ¼ teaspoon pepper , to taste
• ¼ teaspoon salt , to taste

Directions:

1. Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
2. Place beans in a large bowl with all remaining ingredients and toss well to combine.
3. Chill at least 2 hours before serving.

Reviews

[Mrs B]

This is very pretty with the contrasting red onions and green beans. The parsley adds good visual interest too. I steamed this very lightly to retain crunch in the beans. I also reduced the lemon juice a bit as Mr B's not overly keen on it in salad dressings. The finished result was a very pleasant tasting side salad.

[littleturtle]

Sorry to say nobody enjoyed this much at my house. DH thought it was bland and I thought the lemon was too pronounced. Lil' sis didn't have a specific complaint. She liked it the most, but didn't think she liked it enough to eat the leftovers. Sorry, but I won't make this one again.

[UmmBinat]

Great salad we had with Bamya ( Lamb or Beef and Okra Stew), pine nuts buttered white Basmati rice, and leban, a Middle Eastern yogurt drink with fresh mint. I used sweet onion in place of red since that is what I had on hand, flat leaf Italian parsley, cold pressed extra virgin olive oil, freshly ground black pepper ans sea salt to taste, plus the rest of this ingredients. I may make this again!